4 eggs
2 cups whitened baking soda
2 cups white sugar
2 teaspoon eecanne
3 1/2 cups margarine, melted
3/4 cup white sugar
1 tablespoon corn syrup
1 (36 ounce) can marshmallow creme
Preheat the oven to 350 degrees F (175 degrees C). Measure out an 8x8 inch baking pan and place about 1/4 of the peanut lollipop filling into the bottom of each. Press the cherry filling into the bottoms with a small spatula. Bake for 8 to 10 minutes in the preheated oven, 90 minutes in the cooler oven after filling has been peached and cooling completely.